Fresh and light, this cantaloupe caprese salad is a tasty lunch or light dinner for the summer months. It makes the most of sweet seasonal summer melon and fresh herbs. This caprese style salad is lovely served with crusty bread, or some new potatoes on the side.
Salads are always on the menu in my home for a hot summer day, or as an appetizer for a more special evening meal. Caprese is simple and delicious, so you may also like to see my stone fruit caprese salad and my asparagus caprese salad.
This melon caprese salad without tomatoes is refreshing and full of flavor. Made with minimal ingredients, it focuses on the creamy cheese and perfectly sweet melon. The onion is optional but gives a little kick of heat for those who like it!
Jump to:
Why you'll love this recipe
- Fresh and light - a refreshing summer salad that combines sweet melon with creamy mozzarella, and a touch of heat from the onions.
- Versatile - serve as an appetizer, lunch or light dinner.
- Easy to make - the only work is making the dressing, and plating up the other ingredients. Perfect for a quick lunch!
Ingredients
This summer melon and mozzarella salad focus on fresh ingredients and a few pantry staples. The main ingredients you will need:
- Cantaloupe melon - fresh and juicy, make sure to use a ripe one! This recipe uses cantaloupe melon, but you can easily swap put for a melon you prefer.
- Mozzarella - tear into small pieces.
- Herbs - use the ones you like best. Mint and parsley are always lovely, and coriander if you are a fan.
- Pumpkin seeds - for a nice crunch.
- Salad leaves - use those you prefer, perhaps lamb's lettuce or arugula.
- White onion - this gives the salad a little 'bite' of flavour, but we soak first to lessen the sharpness.
- Olive oil, vinegar, basil, garlic and agave syrup - all used to make the dressing.
Variations on the recipe
If onion really isn't your thing, then simply leave out.
Pick the herbs you like best, or have to hand.
My low histamine readers may wish to leave out the vinegar in the dressing.
Make sure to see the recipe card below for the full ingredients and their quantities!
Step by step instructions
Caprese salads are very simple to make, and require just a few steps:
Step 1
Soak the sliced onion in iced water for about ten minutes to remove their strong taste and make a little crispier.
Step 2
Make the dressing by combining all the ingredients and blending together in a blender.
Step 3
Arrange the leaves and herbs on the plate, tearing into smaller pieces if necessary. Add the melon, mozzarella, pumpkin seeds and onions over the leaves. Drizzle over the dressing.
More salad ideas
There are so many refreshing summer salads to enjoy, including my roasted vegetable pasta salad which is perfect for summer BBQs and my tropical mango coleslaw, which makes the best side for so many dishes. Some recent recipes to enjoy:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
📖 Recipe
Cantaloupe Caprese Salad
Ingredients
- ⅓ cantaloupe melon cubed
- 1 mozzarella ball torn into small pieces
- 2 slices white onion
- ½ bag salad leaves of your choice
- 1 tablespoon pumpkin seeds
- handful fresh herbs
- handful ice
For the dressing
- 3 tablespoon olive oil extra virgin
- 1 tablespoon apple cider vinegar or distilled white vinegar
- handful fresh basil
- 1 garlic clove optional
- pinch pink himalayan salt
- pinch black pepper optional
- 1 teaspoon agave syrup optional
Instructions
- Begin by soaking the sliced onion in iced water for about ten minutes to remove their strong taste and make a little crispier.
- Make the dressing by combining all the ingredients and blending in a nutribullet or other blender.
- Arrange the leaves and herbs on the plate, tearing into smaller pieces if necessary. Add the melon, mozzarella, pumpkin seeds and onions over the leaves. Drizzle over the dressing to preference amount, and add salt and pepper to taste.
- Serve immediately and enjoy!
Notes
- If you are not serving immediately, then dress the salad when you serve rather than during storage.
- Unless you like the strong taste of raw onion don't skip soaking them in the iced water! The onion is optional, and you could swap out for some cucumber instead if you prefer another salad vegetable.
- Use the herbs that are your favourite! I used basil, mint and parsley, but coriander is also an option.
Swiss Interest Group Histamine Intolerance
All ingredients in the recipe score a '0' on the SIGHI list with the exception of:- garlic, which scores a 1
- apple cider vinegar, which scores a 1 (you can use distilled white vinegar instead if sensitive or omit entirely)
- black pepper, which scores a 2 (the SIGHI list states that small amounts can be tolerated)
- melon has a ? as a liberator, and the SIGHI list states that this is an occasional effect, possibly due to pollutant or pesticide exposure.
- if you are low histamine, then ensure that you use low histamine salad leaves and herbs
Oezen Gider says
Hello Claire, I love, love all your recipes !!! Many Thanks. I was almost desperate with my histamine intolerance diagnosis, but now I see how many options I have for delicious food with all of your great recipes. I have a question about the Morzarella: do you use buffalo mozzarella or cow's milk mozzarella? Thank you and kind regards
throughthefibrofog says
Hi Oezen, so glad you like the recipes! In terms of mozzarella I use cow's milk. We all tolerate foods differently though, so you may want to check with a dietician first or try a very small amount. I hope it works out for you 🙂